Asmoke AS300 - Cooking Guidelines; Temperature and Time Recommendations

Smoking
and
grilling
styles of cooking
can
give
you
different results
based on time and
temperature.
For
best
results, keep a
record of
what
you
cooked,
at what
temperature,
how long
you
cooked for,
and the
results.
Adjust to
your
taste
for
the
next time,
Practice
makes
perfect.
The culinary
art of
hot smoking
refers
to longer cooking times, but
results in more
natural wood
flavor
(and
a
sought-after smoke
ringl onyour
meats. Higher
cooking
temperatures result
in
a shorter cooking time, locking in less smoke
flavor.
TIP: For
best results,
allow
time for
meats to rest after cooking.
This
allows the natural
juices
to
migrate back into
the
meat
fiber,
giving
a much
juicet
flavorful cut. Resting times
can be as
little
as
3 minutes and up to 60
minutes,
depending
on
the size of
the
protein.
gl-lls'c
1199-275"t
llze
Ran-5{oCl130"F Medium-G0'( Il48"t
Well Done
-71'C
/170't
TutkeV
@lnle)
4.5-5.0
kg
/
10-11 lbs.
s.3s.4
kg
/
12-14
lbs.
6.8-7.7
kg
/
15-17 lbs.
8.2-10.0
kg
/
18-22
lbs.
10.4-11.3 kq /
2l-25
lbs.
Grill 90
-
120 minutes
Grill 110
-
140
minutes
Grill
130
-'160
minutes
Grill 140
-
170 minutes
Grilll50
-
180 minutes
ftidren
(whale)
136-2.26 kq /
3-5 lbs.
Grilll-1.5hours
Drunsticls,
Brearb 045-0.86kq/
1-l%lbs.
Grill 30-50 minutes
Small Game Bids 0.45-
0.85 kq
/
1-l%lbs,
Grill30-45 minutes
Duck
136-2.26 kq / 3-5lbs.
Roast or
qrill
2
-
2.5
hours
tt
stzE
PrucoolcdtoRdnat
50"c / 140'F
Medium
66"C
/
150't
Wellllone
?t'c /160't
Ham
(FuttyCooked
&
Eoneless Psrtian,
Snoled Picnic
Whole &Bone4nl
2.5 cm
/
1"
1.36-1.81
kg
/
3-4 lbs.
1.81-2,72
kg
/
4{ lbs.
2.26n.62
kg
/
5-8lbs.
4.s3-s.44 kg /
10-12 lbs.
12 minutes
50minutes-lhour
1
-
2 hours
I
-
2% hours
2-2%hours
Loin
Roast
1.36-l.8lkg/3-4lbs.
1
-
2 hours 2
-
3 hours
Rib&own Roast
l.8l-2.26k9/4-5lbs
1%-2hours
2
-
I hours
Chop
(lain,rib)
1.9-2.5 cm
l%"
-1"
ll-3.9
cm
l1%'
-1%'
10
-
12 minutes
14
-
18
minutes
Tendedoin
1.9-2.5 cm l%'
-1'
20
-
30 minutes 30
-
45 minutes
loin Roast
fbonelesl
1.36-2.26
kg
/
3-5 lbs.
l%-l%hours 1%-2%hours
Boston Butt
(PorkShoalderl
3.62-4.51 kg /
8-10 lbs.
9i-98"C/200-2t0'F
lntemal
Temperature
lildl Done- 65'C/15f;t
Sear 8-10 minutes
Sear 10-'12 minutes
Sear l0 minutes,
grill
8-10 minutes
Sear
10
minutes,
qrill
10-'14 minutes
1.9 cm
l%'
2.5 cm /
l"
3.8cm l1%"
5cm l2^
Sklak(NewYork
Parter-hwse,
Rib-
ey4 iillai4T-fune,
wlenderloin)
0.6-12.7 cn
l%"
-%"
17